Grape-Nuts Pudding is a classic, New England dessert that features Grape-Nuts cereal in a smooth, velvety custard. This old-fashioned dessert is not too sweet and tastes incredible with a dollop of whipped cream. Enjoy this as a hearty brunch or dessert.
Last updated: 7/22/2020
When I was 15 years old I can remember my now husband telling me about how he was going to eat some Grape-Nuts pudding.
I was like “grape what?” I had never heard of this pudding before and thought it has a super weird name! I had no idea that there was a cereal called Grape-Nuts so having a pudding named after it was all news to me.
I asked my husband what it was like and he said it was a thick, warm, and custardy pudding that was sweet and oven-baked. It was definitely not anything like a typical vanilla pudding, but it was certainly a delicious treat, and one native to New England.
Then, about a year later I had the chance to try it and I loved it! Served with a little whipped cream and it was a very hard to resist dessert that was simple to make.
Fast Forward 15 years and I made my first batch yesterday! I was browsing the cereal aisle when the box of Grape-Nuts caught my eye. It reminded me just how delicious those little bits could be when baked into a custard-like dessert. I asked my husband for the recipe and he told me what was in the pudding since his mom always makes it.
It was super stormy yesterday so I thought baking would be fun despite the lightening and thunder. This Grape-Nuts pudding recipe takes quite a while to bake in a water bath so be prepared to bake it for about 90 minutes at 350 degrees Fahrenheit. The water bath keep the pudding moist and prevents it from drying out in the oven which can happen quick.
Grape-Nuts pudding ingredients
- 1 cup of Grape-Nuts cereal soaked in warm water (just enough to fill the measuring cup)
- 3/4 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 4 large eggs
- 4 cups of whole milk
- 1 tablespoon of butter (melted)
Make it!
Soak your Grape-Nuts in a measuring cup which you will fill with water until you reach the one cup mark. It might not equal one full cup of water so be advised to just fill the cup to that line with the cereal in it.
Preheat the oven to 350 degrees Fahrenheit.
Spray a deep-walled casserole dish with nonstick spray and place it on top of a walled baking sheet. Add 2 cups of water to the baking sheet which the casserole dish will sit on.
Place soaked Grape-Nuts in the bottom of the sprayed casserole dish.
In a large bowl combine the sugar, eggs, and vanilla. Whisk in the milk, and melted butter and combine fully.
Pour mixture over the cereal and bake for 90 minutes uncovered in the water bath. This water helps to keep the pudding moist and prevents it from cracking and drying out.
Allow pudding to firm up at room temperature for at least one hour before serving.
This is best eaten warm, and can be reheated if it gets cool.
I served my Grape-Nuts pudding with real whipped cream and a dusting of cinnamon. It makes a great breakfast or dessert on a cool day.
Grape-Nuts Pudding
Equipment
Ingredients
- 1 cup Grape-Nuts Cereal Fill measuring cup with Grape-Nuts with water to bring the water to the one cup mark. Please not it will not equal one cup of water. You only want the water to reach the fill line to moisten the cereal.
- 3/4 cup granulated sugar
- 2 tsps. vanilla extract
- 4 large eggs
- 4 cups whole milk
- 1 tbsp. melted butter
Instructions
- Soak your Grape-Nuts in a measuring cup which you will fill with water until you reach the one cup mark. It might not equal one full cup of water so be advised to just fill the cup to that line with the cereal in it.
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a deep-walled casserole dish with nonstick spray and place it on top of a walled baking sheet. Add 2 cups of water to the baking sheet which the casserole dish will sit on.
- Place soaked Grape-Nuts in the bottom of the sprayed casserole dish.
- In a large bowl combine the sugar, eggs, and vanilla. Whisk in the milk, and melted butter and combine fully.
- Pour mixture over the cereal and bake for 90 minutes uncovered in the water bath. This water helps to keep the pudding moist and prevents it from cracking and drying out.
- Allow pudding to firm up at room temperature for at least one hour before serving.
- Serve with fresh whipped cream & extra cinnamon topping *if preferred
Hi Amy and Jared!
First off you have a beautiful family!
As we speak I have your grapenut pudding in the oven cooking. I did spray my pan first and I added raisins. I love the straightforward simplicity of this recipe and eagerly await surprising my husband with it. The first time I ever had it was at Marliave’s in Boston MANY years ago and was so crazed over it I implored my mother to get the recipe for it which she did by calling into Gus Saunders radio show on WBZ. I lost the recipe years ago and never found another good one. I suspect yours is THE ONE…I’ll let you know…
Hello Ellie,
Thank you, so much! I hope this recipe was what you were looking for!